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Curried Lobster
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
184Calories
30 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein30 g
Carbohydrates6.5 g
Fiber0.7 g
Sugars2.6 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol205 mg
Sodium4130 mg
Potassium501 mg
Calcium147 mg
Iron1 mg
Magnesium70 mg
Phosphorus302 mg
Zinc5.9 mg
Copper2.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A3.2 mcg
Vitamin E1.8 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate25 mcg
Choline127 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 147. The excerpt below is the record exactly as published.
CURRIED LOBSTER (Blazer). A pint each of lobster and weak soup stock. One teaspoonful finely minced onion. Two teaspoonfuls curry powder. One coffeespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.